A simple carnivore's lunch or dinner, these grilled  lamb chops cook in under 5 minutes. Juicy, satisfying, and easy to make for two or a crowd, it makes sense to always have a rack in the freezer for times when convenience reigns, but impressions count (Costco sells a high quality New Zealand whole rack of lamb for under $20). Most of the seasonings in this recipe are pantry staples. Simply leave out what you may not have, or better yet, buy the jarred version of Lindberg Snider Porterhouse & Roast Seasoning and have it on hand (it is amazing on ground chicken and vegetables too).  Grilled alongside some seasonal farmer's market bounty, and a gorgeous, healthy satisfying and colorful meal will win regular meal rotation rights. Deeply satisfying charred and seasoned meat will have eaters gnawing every last bit from the bones.


cuisine American
difficulty Simple
season Year Round
serves 4


  • 12 lamb loin chops
  • Kosher salt and freshly ground black pepper
  • 16 sprigs lemon thyme
  • Olive oil
  • Zest of one lemon
  • Aged balsamic vinegar
  • Maldon Sea Salt Flakes


  1. Preheat grill to highest temperature.
  2. Generously salt and pepper each chop.
  3. Put lamb chops on a rimmed baking sheet and generously brush the chops on both sides with olive oil.
  4. Pull the thyme leaves off 12 sprigs and rub on the chops. Then rub on the lemon zest.
  5. Let lamb sit for thirty minutes until chops come to room temperature.
  6. Lower the grill temperature to low. Place chops on the grill and close the hood. The grill will be hot enough to sear the outside, but not overcook the lamb, or turn the meat black.
  7. Cook to desired doneness,  about 2-3 minutes for medium rare. Remove chops and place them on a serving platter. Drizzle judiciously with aged balsamic vinegar. Just a touch is enough to bring out the succulent earthy nature of the lamb.